Hy-Vee International/Sushi

MFC 3-302.11 (A) (1-2)

Raw fish was stored above cooked, ready-to-eat foods in walk-in cooler. CORRECTED. (Fish was moved to bottom rack).

MFC 3-501.16

1. Products (ginger and sliced sushi) in the left middle section of the sushi display cooler (display cooler containing dumplings) had internal temperatures ranging from 44-47*F. Surface temperature of the left middle section of the display shelves were reading at 41-47*F. Products were in unit overnight and were discarded. NOTE - Remaining sections of the unit were within proper temperatures. Establishment moved all remaining products still in temperature and all products just placed in the unit to the right section of the display cooler. RE-INSPECTION REQUIRED. 2. All products (chicken, beef, noodles, etc) in the hibachi reach-in cooler had internal temperatures of 51-53*F. Products were in unit overnight and were discarded. RE-INSPECTION REQUIRED.

MFC 3-501.13

Packages of frozen tuna in reduced oxygen packaging were not fully removed from packaging prior to thawing, per labeling instructions. CORRECTED. (Tuna was still frozen, tuna was removed from packaging).

MFC 4-204.112 (A-D)

Thermometer is not available in the front sushi display cooler.

MFC 4-101.19

The plastic exterior rim of the rice cooker in hibachi area was melted and no longer smooth - making it difficult to properly clean.

MFC 6-501.12

The floor under the wok station in hibachi area has a build-up of dark residue.